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RECIPE: It isn’t Christmas in our house without RAGOUTDEBOULETTES

After a few times at my in-laws for the holidays I was introduced to these yummy-as-fuck morels of goodness. So much food on the table during the holidays, and not just the main meal on Christmas. We would eat like royalty every friggin’ night of Christmas week. Ragout de Boulettes was always on the table, and it always made its way to my plate. Fuck, I love those balls! – FATS

Ragout de Boulettes

“Meatball stew” doesn’t convey the spicy goodness of these lean pork meatballs simmered in broth. They are perfectly delicious with a sprinkle of parsley and a bowl of fluffy mashed potatoes or buttered noodles. Ragout de Boulettes reheats beautifully and travels well to chalet or potluck suppers.

Ingredients

2slices good-quality white bread

1/2cup(125 mL) milk

2tbsp(30 mL) butter

3/4cup(175 mL) very finely chopped onions

2lb(907 g) finely ground lean pork

3tbsp(45 mL) very finely choppped parsley

2tsp(10 mL) salt

1/2tsp(2 mL) freshly ground pepper

1/4tsp(1 mL) cloves

1/4tsp(1 mL) ginger

1/4tsp(1 mL) freshly grated nutmeg

1/2tsp(2 mL) cinnamon

1tsp(5 mL) dry mustard

4cups(1 L) lightly salted beef stock or chicken stock

1/2cup(125 mL) all-purpose flour

3/4cup(175 mL) cold water

finely chopped parsley, (optional)

Preparation

Crumb or cube bread very finely and soak in milk for 5 minutes. In large skillet, melt 1 tbsp (15 mL) butter and saut?nion until tender. Transfer to large bowl and add pork, bread and milk, parsley and seasonings. Mix thoroughly with hands; form into balls about 2 inches (5 cm) in diameter.

Melt remaining butter in skillet and, over medium heat, brown meatballs, one layer at a time, on all sides. Place meatballs in medium-size saucepan.

Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. In jar with tight-fitting lid, shake flour with cold water to make a smooth creamy liquid. Pour this slowly into simmering stock, stirring constantly, so stock will thicken without lumps.

Simmer stew another 10 minutes. Sprinkle generously with parsley if desired and serve.